Episode 7 ·MAPASGEN ·PROMaterial
Level: practical ·Topic: nutrigenomics, taste genetics, personalised nutrition
This test is not a diagnosis and not a substitute forDNA analysis.It is a tool for self-observation: your answers point to likely variants of several key taste-related genes.After each question — a breakdown of what lies behind your choice at the molecular level.
Question 1.How do you feel about coriander (cilantro)? A)I love it — fresh, bright aroma B)Neutral —I don't notice anything particular C)I can't stand it — tastes like soap or chemicals |
Breakdown: AnswerC indicates the presence of a functional allele ofOR6A2.This receptor is highly sensitive to aldehydes (decenal, trans-2-decenal) that form the core of coriander's aroma.Carriers of the sensitive variant literally perceive a different smell — not 'herbal' but 'soapy' or 'chemical.'This is one of the best-documented genetic taste phenomena: the association was confirmed in a 2012GWAS study of more than 25,000 participants (Eriksson et al.,Flavour journal).
Question 2.How many cups of coffee do you drink daily — and when is your last one? A) 1–2, the last one before noon — otherwiseI can't sleep B) 2–4, the last one by 3 pm C) 4 or more;I can drink in the evening with no effect on sleep |
Breakdown: AnswerA is a marker of a slow caffeine metaboliser (CYP1A2 *1F).Caffeine clears slowly; the effect is long-lasting.AnswerC points to a fast metaboliser (*1A): caffeine is broken down within 2–3 hours, requiring more for a sustained effect.In rawDNA data, look forSNP rs762551: alleleA = fast metabolism, alleleC = slow.
Question 3.How do you feel about broccoli,Brussels sprouts, grapefruit? A)Unbearably bitter —I can't eat them B)Slightly bitter but manageable C)I notice no bitterness at all |
Breakdown: AnswerA suggests a supertaster — most likely aPAV/PAV genotype ofTAS2R38 (both alleles 'sensitive').AnswerB indicates medium sensitivity, aPAV/AVI heterozygote.AnswerC is a non-taster,AVI/AVI.SNPs to check: rs713598, rs1726866, rs10246939.The combination of these threeSNPs determines the functional status of the receptor.
Question 4.Do you flush after 1–2 drinks? A)Yes, strongly — and sometimes feel nauseous B)Slightly, but it passes quickly C)Never |
Breakdown: AnswerA suggests a high probability of theALDH2*2 variant (especially withEastAsian ancestry) or an activeADH1B*2 variant, in which ethanol is rapidly converted to acetaldehyde but the latter accumulates.Medical context:ALDH2*2 carriers who drink regularly have an elevated risk of oesophageal cancer.SNPs to check: rs671 (ALDH2), rs1229984 (ADH1B).
Question 5.How do you feel about spicy food? A)I love it — the hotter the better B)In moderation C)I can't tolerate it at all — even mild spice is uncomfortable |
Breakdown: This is linked to theTRPV1 gene — the vanilloid receptor that responds to capsaicin (the active compound in chilli).AnswerA is often associated with lower baselineTRPV1 sensitivity and/or neural adaptation from regular exposure.More in thePremium material.
Question 6.Do you taste bitterness in red wine (especially tannins)? A)Yes — red wine tastes very bitter and astringent to me B)Slightly —I prefer softer wines C)No —I barely notice any bitterness |
Breakdown: TAS2R38 again — it also responds to tannins.Supertasters generally prefer white or rosé wines with low tannin content, or avoid wine altogether in favour of lighter drinks.Non-tasters comfortably drink full-bodied, highly tannic reds.
Question 7.Is sweetness a reward or a matter of indifference? A)A reward —I love sweet things and find it hard to stop B)Neutral —I can take it or leave it C)Indifferent —I prefer savoury or sour |
Breakdown: The sweetness receptor is encoded byTAS1R2 andTAS1R3.Variants ofTAS1R2 (notablySNP rs35874116) are associated with varying sensitivity to sucrose and sweet food consumption.AnswerA may indicate heightened receptor sensitivity, or variants in dopamine-system genes (DRD2) that amplify the reward signal from sweet foods.
Question 8.How well do you tolerate fatty food? A)Well —I enjoy it and digest it easily B)Fine in moderate amounts C)Poorly —I feel heavy or uncomfortable after fatty meals |
Breakdown: CD36 encodes a fatty acid receptor on the tongue's surface.Its variants affect how intensely you perceive the taste of fat.TheAPOE gene (particularly the ε4 allele) influences fat metabolism — carriers process saturated fats less efficiently and have an elevated cardiovascular risk on a high-fat diet.
All of theSNPs listed are accessible in the raw data of most consumerDNA tests (23andMe,AncestryDNA,MyHeritage).The process:
An important limitation: Each of these genes is one factor among dozens that influence taste perception.Epigenetics, the microbiome, childhood experience, culture, and habit contribute no less.DNA is a predisposition, not a sentence. |
Knowing your taste genetic profile offers several practical advantages:
—PremiumMaterial —
Premium contains a full science-writing longreid on spiciness: the evolutionary puzzle of chilli, the neurochemistry of capsaicin, theTRPV1 gene, and why spice lovers live longer (spoiler: the correlation exists; causation is debated).
MAPASGEN — the podcast about genetics that is already reshaping your life.